This is a wonderful salad for summer dinners shared with family and friends. Try it with pork or chicken and you have a perfect meal.
- 2 tbsp. jalapeno pepper, seeded and finely chopped
- 3 cloves garlic, minced
- 3 tbsp. honey
- 2 tbsp. Djon mustard
- 1 tbsp. mayonnaise
- 2 tbsp. olive oil
- 2 lb. zucchini, halved lengthwise
- 8 oz. tiny new potatoes, halved
- 2 hard boiled eggs, peeled and chopped
- 1/4 cup chopped pickles
In a small bowl, whisk together the jalapeno, garlic, honey, mustard, mayonnaise and oil. Season carefully with salt and pepper. Reserve half of this mixture for the dressing.
Brush the cut sides of the zucchini with the remaining mixture . Grill on a well oiled rack on a covered grill, directly over a medium heat for 7-8 minutes, until just tender. Turn these only once.
Coarsely chop the zucchini, combine with the potatoes, egg and pickles. Add the reserved dressing, turning to coat.
This makes 6 servings.